Scrambled Egg Casserole

Scrambled Egg Casserole


½ cup butter, divided
2 tablespoons all purpose flour
½ teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham
¼ cup sliced green onions
12 eggs beaten
1 can (4 ounces) sliced mushrooms, drained
1 ½ cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cool until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
In a skillet, sauté ham and onions in 3 table spoons of butter until onions are tender. Add eggs; cook and stir until they begin to set. Add mushrooms and cheese sauce; mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Cover and refrigerate for 2 – 3 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 – 30 minutes or until top is golden brown. Sprinkle with onions if desired. Yield: 6 – 8 servings.